Pickled Green Beans with Garlic and Dill

This recipe for pickled green beans combines traditional canning techniques with a zesty twist from garlic and dill. The crunchy beans are preserved in a tangy brine, making them a perfect snack or a vibrant addition to salads and charcuterie boards. This dish is not only appealing but also meets dietary requirements as it's vegetarian, gluten-free, and can be made in advance, making it a great option for meal prep.

Ingredients:

• 1 pound fresh green beans, trimmed
• 2 cups distilled white vinegar
• 2 cups water
• 1 tablespoon kosher salt
• 4 cloves garlic, peeled and smashed
• 2 teaspoons dill seeds
• 1 teaspoon black peppercorns
• 1 teaspoon red pepper flakes (optional for heat)
• 4 sprigs fresh dill
• 4 pint-sized canning jars with lids

Instructions:

1. Sterilize the canning jars by boiling them in water for 10 minutes.
2. In a large pot, combine the vinegar, water, and kosher salt. Bring to a boil, stirring until the salt is dissolved.
3. Pack the green beans upright into each sterilized jar, leaving about 1/2 inch of headspace.
4. Add 1 smashed garlic clove, 1/2 teaspoon dill seeds, and a few black peppercorns and red pepper flakes to each jar.
5. Pour the hot vinegar brine over the green beans, ensuring they are fully submerged while leaving the headspace.
6. Add a sprig of fresh dill to each jar.
7. Wipe the rims of the jars with a clean cloth to remove any residue, then seal with the lids.
8. Process the jars in a boiling water bath for 5-10 minutes to seal them properly.
9. Remove the jars and allow them to cool completely on a clean towel. Check the seals after 24 hours.